Butternut Squash and Sweet Potato Soup
Ingredients
- 2 mediumyellow onions
peeled
- 1 tbspunsalted butter)
(optional for vegan recipe -- see notes
- 1 tbspolive oil
- 2 tbsplight brown sugar
- 1 tbspminced fresh garlic
- 1 tbspground ginger
- 1 tspground cinnamon
- 1 ½ tspkosher salt
- ½ tspground black pepper
- 3 lbbutternut squash
halved, peeled and cored
- 2 ½ lbred sweet potatoes or garnet yams
peeled
- 6 clow sodium chicken or vegetable broth
Directions
- 1
Halve the onions and then thinly slice them.
- 2
Heat the butter and oil using the Sauté function on your Instant Pot (for vegan recipes, omit the butter and use 2 tbsp olive oil instead.) See "Notes" section below for directions if using a slow cooker or a pot on your stove top.
- 3
Add the onion, brown sugar, garlic, ginger, cinnamon, salt and pepper. Sauté, stirring occasionally, until the onion is golden brown and tender, 10-15 minutes.
- 4
While the onion cooks, cut the butternut squash and sweet potatoes into 1½ inch pieces. Add these to the the Instant Pot along with 6 cups of the broth.
- 5
Place the lid on the Instant Pot and switch to the "Manual" feature, set to 16 minutes. When finished, allow the steam to naturally release for 15 minutes and then carefully flip the sealing nozzle to release the rest.
- 6
Using an immersion blender, puree the soup directly in the Instant Pot until it is smooth an creamy, or transfer the soup to a traditional blender to puree in batches.
- 7
Add more broth to the soup if it is too thick for your taste (I like a thicker soup), and reheat until warmed through. Season with salt and pepper.
Butternut Squash and Sweet Potato Soup
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Based on 5 ratings
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About this Recipe
Craving a bowl of warmth that nourishes your body and soul? This Butternut Squash and Sweet Potato Soup is the perfect healthy and hearty embrace, ideal for crisp fall evenings or any time you need a comforting meal. It’s designed to bring authentic, cozy flavors right to your table, easily becoming a year-round favorite.
What makes this soup truly special is its incredible versatility and rich, naturally sweet profile. Whether you prefer the set-it-and-forget-it ease of a slow cooker or the speedy convenience of an Instant Pot, this recipe adapts beautifully to your lifestyle. Plus, with a simple swap, it transitions effortlessly into a delightful vegan dish, making it accessible for everyone.
Prepare for a spoonful of pure comfort. You’ll experience a velvety-smooth texture, thanks to the harmonious blend of tender butternut squash and sweet potatoes. Each spoonful delivers a gentle sweetness from the brown sugar and vegetables, perfectly balanced by the warming spices of ginger and cinnamon, and the savory depth of garlic and onion. It's a robust yet wholesome soup, incredibly satisfying without feeling heavy, providing a generous 241 calories per serving to keep you fueled and cozy.
This Butternut Squash and Sweet Potato Soup is wonderfully adaptable to your pantry and dietary needs. To make it completely vegan, simply omit the unsalted butter and ensure you're using vegetable broth instead of chicken broth. Feel free to experiment with different varieties of sweet potatoes, such as a white sweet potato for a slightly less intense sweetness, or even add a pinch of cayenne for a subtle kick if you enjoy a touch of heat. The recipe provides a fantastic base to build upon.
Serve this beautiful, golden soup as a delightful starter or a light main course. It pairs wonderfully with a crusty piece of bread for dipping, making it a comforting and inviting meal for any occasion.